Triple Sherbet Dessert

Yield: 12-16 servings

Ingredients

1 pkg. (14-1/2 oz.) coconut macaroon cookies, crumbled

1 container (12 oz.) frozen whipped topping, thawed

1/2 cup chopped pecans, optional

1/2 cup flaked coconut

1 pint orange sherbet, softened

1 pint lemon and lime sherbet, softened

Directions:

In a bowl, combine the cookie crumbs, whipped topping, pecans and coconut. Spread half into a 13x9x2-inch pan.

Spread and cover with orange sherbet. Freeze for 10-15 minutes.

Repeat with lemon and lime layers.

Top with the remaining cookie mixture. Cover and freeze until firm.

Recipe, photo and styling by Webstop

Please note that some ingredients and brands may not be available in every store.